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This website is for legacy purposes only and won’t be updated much longer. You can find us now at our new website at the BTU Cottbus-Senftenberg: https://www.b-tu.de/en/fg-biosensorik/page

Unknown's avatarAuthor JHPosted on April 4, 2026Categories news

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Previous Previous post: Published: Impact of pH, temperature, and moisture on the rheological behaviour of soy protein concentrate doughs

  • Moving on…
  • Published: Impact of pH, temperature, and moisture on the rheological behaviour of soy protein concentrate doughs
  • Published: Mapping anisotropic structure formation of soy protein during high-moisture extrusion
  • Published: The impact of DnaA titration on Escherichia coli DNA replication initiation elucidated through live-cell single-particle tracking
  • Published: Rotated Fourier transform (RFT) enables the quantification of anisotropic structure in high-moisture plant-protein extrudates
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